Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 baking potatoes -- large

  3. 8 large whole eggs

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon freshly cracked black pepper

  6. 1 tablespoon olive oil

  7. 1/2 Spanish onion -- chopped

  8. 2 garlic cloves -- minced

  9. 1 tablespoon flat-leaf parsley -- chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F. Pierce potatoes with a fork. Microwave on highfor10 minutes, turning after 5 minutes. Remove the potatoes from the microwaveand reserve.

  2. Combine eggs, salt, and pepper, in a medium bowl. Whip, using a wirewhisk, until well-blended.

  3. Preheat an ovenproof casserole dish in the oven.

  4. Using a paring knife, trim the ends of the potatoes and remove skin. Cutpotatoes into 1/2- to 1-inch chunks.

  5. Heat 1/2 of the oil in a sauté, pan over medium-high heat. Stir inonionsand sauté, until translucent, about 3 minutes. Stir in potato, cook anadditional 3 minutes more. Stir in 1/2 of the garlic and parsley. Carefullyremove heated casserole from the oven using pot holders. Coat casserole withnonstick cooking spray. Spoon the potato mixture into the preparedcasserole,and flatten to a single layer using a wooden spoon. Pour egg mixture on topofthe potatoes. Tap the casserole a few times to distribute mixture.

  6. Bake until golden brown and edges have pulled away from the sides of thecasserole dish, about 25 minutes. Cut "tortilla" into wedges and place eachwedge on a plate.

  7. This Spanish dish is called a "tortilla", but it's a baked omelet filledwithpotatoes. It is flavored with onion, garlic and parsley, but you can addpeppers, mushrooms, ham, or just about anything els


Send feedback